Individual Blackberry Crisps


For those times when you just don’t feel like sharing, whip up these delicious single-serve goodies. The tart berries and crunchy topping are perfectly matched with a big ole scoop of ice cream.

Individual Blackberry Crisps
Makes 4
  • 1 cup old-fashioned oats
  • ½ cup chopped pecans
  • ½ cup firmly packed light brown sugar
  • ½ cup all-purpose flour
  • ¼ teaspoon kosher salt
  • 6 tablespoons unsalted butter melted
  • ½ cup granulated sugar
  • ¼ cup all-purpose flour
  • ¼ teaspoon kosher salt
  • 8 cups fresh blackberries
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons cold unsalted butter, cubed
  • Ice cream, to serve
  1. Preheat oven to 375°.
For topping:
  1. In a medium bowl, stir together oats, pecans, brown sugar, flour, and salt. Stir in melted butter with a fork until moistened. Freeze until firm, about 20 minutes.
For filling:
  1. In a large bowl, whisk together sugar, flour, and salt; stir in blackberries and lemon juice until combined. Divide mixture among 4 (6-inch) cast-iron skillets. Divide butter among skillets.
  2. Sprinkle topping in large pieces onto filling.
  3. Bake until topping is golden brown and filling is bubbly, about 45 minutes, covering with foil during last 10 minutes of baking to prevent excess browning, if necessary. Let cool for at least 20 minutes. Serve with ice cream.